Classic Italian Recipe
Red Sauce, Meatballs, Grated Parmesan & Basil in Oil
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Ingredients
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Meatballs
Red Sauce
Pasta & Finish
Method
Meatballs
- 1
Make meatball mixture
In a large bowl, combine the bread crumbs and milk; let sit 2–3 minutes until moistened. Add the ground beef, ground pork, egg, 1/2 cup grated Parmesan, 2 tsp minced garlic, chopped parsley, 1 tsp dried oregano, 1.5 tsp salt and 1 tsp black pepper. Use your hands to gently mix until just combined — avoid overworking to keep meatballs tender.
- 2
Form meatballs
Portion the mixture into even meatballs about 1 1/4 inches in diameter (makes around 20–24 meatballs). Wet your hands slightly to prevent sticking and roll each into a smooth ball.
- 3
Brown meatballs
Heat 2 tbsp olive oil in a large skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without overcrowding (work in batches if needed). Brown on all sides, turning gently, about 6–8 minutes total — they do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.
Red Sauce
- 4
Saute aromatics
In a large, heavy-bottomed saucepan or deep skillet, heat 2 tbsp extra-virgin olive oil over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add 3 tsp minced garlic and cook 30–45 seconds more until fragrant, taking care not to burn.
- 5
Build the sauce
Stir in the 2 tbsp tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp sugar (optional), 1 tsp salt, 1/2 tsp black pepper and 1/2 cup water or broth. Stir to combine and bring the sauce to a gentle simmer.
- 6
Simmer with meatballs
Gently nestle the browned meatballs into the simmering sauce, spooning sauce over them so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, stirring occasionally and turning meatballs once so they cook evenly. Check one meatball for doneness — center should register 160–165°F (71–74°C) or be no longer pink.
- 7
Finish sauce
Once meatballs are cooked, taste the sauce and adjust seasoning with salt, pepper, or a pinch more sugar if needed. Remove from heat and let rest 5 minutes; this allows flavors to meld.
Pasta & Finish
- 8
Cook the pasta
Bring a large pot of water to a rapid boil. Add 1 tbsp salt and the 1 lb spaghetti. Cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta.
- 9
Combine pasta and sauce (optional)
If you prefer the pasta sauced, return the drained pasta to the pot or a large skillet, add a few ladlefuls of the red sauce and 1/4–1/2 cup reserved pasta water, and toss over low heat until evenly coated. Add meatballs on top or mix gently so they stay intact. Alternatively, plate pasta first and top with sauce and meatballs.
- 10
Finish and serve
Drizzle 2 tbsp basil-infused olive oil over the plated dish (or lightly drizzle regular olive oil). Sprinkle the remaining 1/4 cup grated Parmesan over the top, tear fresh basil leaves and scatter them on each plate, and add red pepper flakes to taste. Serve immediately with extra Parmesan at the table.